Orange Glazed Brussel Sprouts and Carrots with Crispy Tofu

2.5 fats, 1 fruit, 1 protein, 2 vegetables20140330-162708.jpg

 

I spent the afternoon today doing some crafting. I took an old jar and glued crushed sea shells onto it. I can’t wait to put a candle inside and see if it creates a disco ball effect- haha!
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For lunch I made this orange goodness! I have never boiled brussels sprouts before, but I love it! I adapted this recipe from Better Homes and Gardens.
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Apparently there are detoxifying effects in brussels sprouts. Studies show compounds in these leafy greens can activate cancer-fighting enzymes. As with most vegetables and fruits there are a lot of health benefits that brussels sprouts provide. These can be found here.  
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1 orange (or 1 clementine + 1/4 cup orange juice) [1 fruit]

4 oz tofu [1 protein, 1/2 fat]

1 1/2 cups brussels sprouts, cut in half [1.5 vegetables]

1/2 cup carrots, chopped [1/2 vegetables]

1 tsp cornstarch

1/2 teaspoon sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 tsp olive oil [1 fat]

6 almonds, chopped [1 fat]

>> Bring water to a boil in a pot. Add brussels sprouts and carrots and cook about 10 minutes, or until soft. Heat skillet with olive oil. Dry the tofu in a paper towel and add to the hot skillet. Chop the orange/clementine into small pieces and mash it in a pot to get all of the juices out. (Alt. use 1/3 cup orange juice if you don’t want the orange pieces in your dish) Add the cornstarch, sugar, nutmeg, and salt to the orange. Once the vegetables are cooked, and the tofu is crispy, add everything to the pot with the orange glaze. Let it thicken on low heat for a few minutes, and serve over rice. Top with almonds.

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